Zoodles are zucchini noodles. They can be eaten raw or cooked. Zoodles are absolutely delicious and are so good for you!
To make zoodles, take a julienne slicer and run it lengthwise on the zucchini. You can peel the zucchini first, but I like to leave the skin on to add some color. When I reach the layer with the seeds, I stop. Put the zoodles on several pieces of paper towel and sprinkle them with salt. This will help dry them out. Wait a ½ hour or longer, and then pat with more paper towel. At this point, you can store the zoodles in a covered container in your refrigerator for up to four days. They will release more water, so be sure to put them back on some paper towel to dry them out a bit.
*I bought my julienne slicer from Pampered Chef. It’s strong and durable.
Here are some Zoodle ideas:
Italian Salad: You can put in whatever you like, but here are some ingredient ideas: Zoodles Artichoke hearts, drained and patted dry, then quartered. Olives, quartered Provolone, Romano, or parmesan cheese, in small cubes Salami, diced Pepperoni Red onion, thinly sliced Cherry tomatoes, halved. Add your favorite Italian salad dressing and serve.
Zoodle side dish: Sauté garlic and vegetables in some olive oil. Add zoodles. Garnish with grated romano or parmesan cheese.
Zoodle Marinara: Microwave or sauté zoodles until they are nearly cooked. Stir frequently while the zoodles are
cooking. Drain excess water. Top with marinara sauce. (Add some cooked hamburger meat, sausage, or meatballs if you like)